[DOOR OPENING]
Hello, everyone.
We are Sorted Food.
And this is Fridge Cam.
Now, today is one of those horrible videos where we get
electrically shocked for fun.
Yeah.
[ELECTRICITY HUMMING]
So another chance to play You've Had a Shocker.
And this time, we're joined by a true expert, Chetna,
and your phenomenal samosa recipe.
Thank you.
Oh, I'm so excited, and so looking forward to that.
I think you're going to love this game.
What are they looking for?
They are looking to give a nice golden crispy samosa, not pale
looking, really nicely golden, packed
with the filling, the potato filling, which
needs to have a cake soak, right amount of spices.
And it needs to be crispy and flaky all at the same time.
So two of the boys are going to be hooked up
to a shocking device that's going to give them
a little bit of a shock whenever they go away from the recipe.
Bad kitchen practice, or whenever we think it's
just appropriate to give them a bit of a buzz.
And as before, at the end, you're
going to pick Chef Special, so whoever you think
has performed best and contributed most
to the efforts.
And well, you know what happens.
[BANGING]
Now, they've both made samosas before--
OK.
So it's all to play for.
Right, so I've mixed it up.
I've gone leg.
Why have you done that?
I don't know.
OK, here we go.
[PING]
I'm going to take potatoes, OK? (WHISPERING) We're peeling.
We're going to peel these.
I'm going to peel these.
No, no, I'm going to wash them.
I'm going to peel them.
[BUZZER]
[ZAP]
[SCREAM]
Add five tablespoons of water.
What happened?
I've already done something wrong.
Is it worse?
It's-- the leg is a large muscle.
[LAUGHING]
You shouldn't be peeling the potatoes.
For me, I think, it just is much easier.
And it just stays in one piece once it's boiled.
Now you know.
I have a funny feeling that you're not working as a team.
OK, no, no, no!
Give me a chance.
I haven't made a mistake yet.
Give me a chance.
But did you let Mike make that mistake?
No, please.
No, I wasn't--
Did you?
I let--
[ZAP]
[SQUEAL]
[LAUGHING]
They're going to have to work as a team.
I know they're divided.
Barry is doing the pastry.
Mike is doing the filling.
But they can help each other.
[PING]
We're going to now create my pastry,
get it all in a bowl first.
Then I'm going to bring it to Kevin
and turn it out onto a board to flat it out.
Half a teaspoon of carom seeds.
Carom seeds?
No, no.
Deliciously authentic.
We didn't have any in our dry store.
So there are three spices there, fenugreek, caraway, and fennel.
Use whichever you think is closest.
[LAUGHING] Sorry.
This is so difficult.
Oh, wait, OK, right.
OK, I remember the flavor.
Oh.
I can't help you.
I physically can't help you.
I mean, I can do this.
I've made my decision.
Some caraway.
[BUZZER]
[ZAP]
[GIGGLING]
Oh, no, I'll go again.
I've got to go again.
Let me step in.
We're a team.
100% cumin seeds.
Oh, OK, cool.
We're good.
Yeah, obviously, cumin seeds.
[YELL]
No!
What happened?
[LAUGHING]
I took one in the leg.
Then in that case, it's definitely fennel seeds.
Just be polite, OK?
Be positive.
We're having a lovely time.
Thank you for teaching us.
[PING]
[LAUGHING]
I mean, we're in trouble as it is.
Oh, god!
I was just looking to see whether I could do any steps
while you're making dough.
Temper the spices.
Surely that just means-- oh.
I reckon heat them up, because you
have to heat spices to unlock the flavor--
That sounds about right.
In a dry pattern.
Cumin seeds, chili powder, garam masala, mango powder--
[BUZZER]
[ZAP]
[YELL] That was wrong.
It's a dry pan.
It'll burn the spices.
So you need some oil.
You Judas.
So I would prepare the tempering once the potatoes are ready.
Oh.
Once you've peeled the potatoes, chop them.
That's when I'll temper the spices so that,
as soon as it's ready, you'll add the potatoes,
and they'll absorb all the flavors.
[PING]
Do I just put this one aside, or should I
put this in the fridge?
Mm, there's no butter in it.
No.
[ZAP]
[WHIMPERING]
Yes.
Aren't your spices burning?
They're actually doing well.
No, no.
[ZAP]
[CLATTERING]
So sorry.
That was a--
What have you done?
I put it in the fridge.
Don't put it in the fridge.
What time did you start resting it?
Probably only five minutes.
It was enough time for me to burn the spices.
[ZAP]
[YELL]
But that was a good dry run.
When your potatoes are ready, you can go again.
It wasn't a dry run, Ben.
I needed to use oil.
We've been through this.
So go shop for it.
[PING]
I don't feel like you can shock him
for something that's just him.
Right, spices, again.
Oh, god.
[ZAP]
What?
Not yet!
These have to be cold before you--
Oh!
[ZAP]
[BLEEP]
Just a suggestion, and this is a personal preference,
but just peeling it with a little edge of a teaspoon
would just-- if it is really hot,
don't put hot potato skin under your fingernail.
[CLATTERING]
[ZAP]
[YELL]
[ZAP]
[INCOHERENT]
Do they actually think they're going
to use that size of potatoes into the mixture?
How could you?
[LAUGHTER]
[PING]
Divide the dough into six pieces.
Roll the pieces into circles, and cut them in half.
It's my time to shine.
I thought I did well on the spices.
[SPUTTERING] Look at this rolling.
Brush the straight edge with water, fold into a cone shape,
and load up the filling.
[ZAP]
I brushed the wrong edge.
You need to fold it very slightly
first to get a cone shape.
And then you fill it.
And you hold it like that--
And then--
Oh, it's just all coming flooding back to me.
Oh, good.
It's only taken 45 minutes.
[LAUGHTER]
Complements from the sofa on your samosa shaping.
Yeah!
Fry in batches and serve.
[PING]
Ready, mate?
I am ready.
We're going in with six at a time, then.
OK, we are good to go, 180.
OK, when did you flip those?
Just about a second ago.
[SIGH] OK.
Oh, these aren't far off bad, actually.
Well, you've done this before, so--
I know what I'm looking for.
And they're not there yet.
OK, they're good.
Yeah?
[BUZZER]
[ZAP]
[YELL] No, they're not.
They need to be slightly browner than this.
So leave it-- so a little bit browner?
Yeah.
Cool.
So Chetna, while they're frying the last batch,
have you got a Chef Special in mind?
Who do you think has done the best effort?
Mike had the easier task of boiling potatoes.
To be fair, pairing technique with the cone was strong.
Yeah, yeah, really.
I mean, he got it straight away.
He stitched Mike up quite a bit.
I'm going to give you both.
So your left hand is Mike.
Your right hand is Barry.
Shock whoever you want to lose.
[ZAP]
[YELL] OK.
Oh.
Thank you.
Because when you burned the spices, you said--
Did I burn the spices?
[LAUGHTER]
Oh no.
(SHAKING VOICE) And there you have it,
that is traditional samosas--
[ZAP]
--with a little help from Chetna.
Thank you very much, and some aversion therapy.
Sorted--
[ZAP]
[YELL]
(SHAKILY) Blistered, golden, and [BABBLING]
(SHAKILY) Oh, yeah.
Delicious.
This [INAUDIBLE] are perfect, not burned at all.
(SHAKILY) It's a very tasty samosa.
(SHAKILY) Really good.
Now, can I come off?
[LAUGHING]
(SHAKILY) Make sure you guys subscribe to Chetna's channel.
Also, check out her workshop, because that's
how you really make samosas.
And you don't need--
[ZAP]
--any electric shocking.
If you enjoyed that, give it a like.
I enjoyed it.
Yeah, I didn't.
Yeah.
Massive thanks to Chetna, once again,
for getting involved, and just--
[LAUGHTER]
--well, I don't know, sort of immersing herself in it.
The best bit about it for me was that no one told her
that she'd have to go onto the little thing at the end--
Oh, no, we didn't.
--the plank thing.
We didn't.
And she was a really good sport.
Yeah, that was amazing.
But also, she does make incredible samosas.
We've filmed an entire workshop, as we've been telling you,
which is an amazing thing.
So make you go down into the description
and click on that link.
Find out all about it, and go and get it,
because it's brilliant.
Now, talking about links, and talking about shocking--
Oh, yeah.
--do you want to have a shocking Dad joke of the week?
Yes, please.
I think this is a really bad one.
I'm really sorry already.
Get your angry commenting fingers ready.
[BANG]
What does Charles Dickens keep in his spice rack?
I don't know.
The best of thymes, the worst of thymes.
That is--
Can I take that one back?
Get out of my face.